Braised Beef Chuck Short Ribs in Red Wine

Ingredients

• Beef chuck short ribs (Quantity not visible in the source)
• 3 cup Merlot or other red wine (Used to marinate the ribs)
• Carrot (Quantity not stated)
• 1 Onion (One onion is caramelized; the source also shows onion among the marinade vegetables)
• Celery (Quantity not stated)
• Garlic (A generous amount is mentioned, but no quantity is stated)
• Thyme (Quantity not stated)
• Rosemary (Quantity not stated)

Steps

1. 1

   Place the beef chuck short ribs in a large bowl with the carrot, onion, celery, garlic, thyme, rosemary, and 3 cups of red wine.

2. 2

   Cover the bowl and let the ribs marinate, preferably overnight. If needed, marinate them for at least 3 hours.

3. 3

   Remove the ribs from the marinade and dry them thoroughly. The source emphasizes drying the meat well so it will sear properly.

4. 4

   Sear the dried ribs until well browned. The source notes that more than one pot may be needed if the ribs do not fit in a single pot.

5. 5

   In a pot, caramelize one onion.

6. 6

   Return the seared ribs and their accompanying ingredients to the pot with the caramelized onion.

7. 7

   Roast in a 325°F oven for 3 to 4 hours.

8. 8

   Serve the braised short ribs with mashed potatoes, as suggested in the source.

Notes

The source does not state the quantity of short ribs, vegetables, garlic, thyme, or rosemary, and does not specify the searing temperature, cooking fat, whether the pot should be covered, or how much marinade remains in the pot. It suggests mashed potatoes as a pairing and mentions that the braise takes about three hours, with a stated roasting range of three to four hours.

Nutrition per serving

• main
• braised
• slow-cooked
• beef
• comfort food
• red wine
• oven-roasted